Are these real croissants?

They’re real croissants with a real shortcut. It's not a no-effort recipe. It's just a little bit easier to make than the traditional method of folding cold dough and freezing butter. You get the flaky layers, the buttery pull-apart interior, and the golden shatter — just without three days of scheduled dough folds and monitoring the butter temperature. Purists may clutch their pearls. Let them clutch.

Why don’t I need to chill the dough or freeze the butter?

Because we’re not laminating in the traditional sense. Instead of trapping a cold butter block inside dough (which requires temperature control so the butter doesn’t melt into the dough), we spread soft butter between twelve already-separated dough rounds. The layers are built by stacking, not folding — so warm butter is a feature, not a failure.

Can I use unsalted butter?

Yes, just add about 1/4 teaspoon of salt per stick to keep the flavor balanced. You can add the salt to the dough before kneading. Both ways of adding salt are fine.

Can I use bread flour instead of all-purpose?

You can, and you’ll get a slightly chewier, sturdier croissant. All-purpose gives a more tender, delicate crumb — which is what I’m after here.

Do I really need twelve rounds?

Twelve is the sweet spot for layer count versus effort. Fewer rounds means chunkier, more biscuit-like layers. More rounds means you’ll be rolling dough until you question your choices. Twelve it is.

My butter squeezed out when I rolled the stack. Is it ruined?

Not at all. A little butter escaping is normal and honestly delicious. Just gently pull the top dough layer over the escaped butter to seal the butter in. Roll from the center outward with even pressure.

How do I know when the dough has risen enough?

You’ll see visible layers separating and the croissants will look noticeably puffed and jiggly when you nudge the pan. If they still look tight and compact, give them more time — warmth is your friend here.

Can I make the dough ahead of time?

Yes. You can refrigerate the shaped croissants overnight and let them come to room temperature and finish rising in the morning. Fresh croissants with your morning coffee is a legitimate life goal.

Absolutely. Freeze them shaped and unbaked, then thaw and let rise before baking. Baked croissants also freeze well — reheat at 325°F for 5–8 minutes to bring the crisp back.

Why aren’t my croissants flaky?

Usual suspects: butter was too melted, rounds were rolled unevenly, or the dough was under-proofed. Soft-but-not-liquid butter and a patient rise fix 90% of flakiness problems.

How long do they keep?

Best the day they’re baked, good for two days in a paper bag at room temperature. Refresh in a hot oven for a few minutes and nobody will know they weren’t born that morning.

Easy Flaky Cheater’s Croissants Made with Warm Butter

Easy Flaky Warm Butter Croissants

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Easy flaky cheater’s croissants made with warm butter — the lazy genius croissant. Instead of laminating a cold butter block, you spread soft butter between twelve stacked dough rounds (inspired by the method used for scallion pancakes), roll, cut, and shape. The result: tall, golden, ridiculously flaky croissants with zero refrigeration drama and only six pantry ingredients.

Author: Ellen
Yield: 12 1x
Category: Breakfast, Snack
Method: Baking

Ingredients

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1 cup whole milk
1 egg, room temperature
2 teaspoons (8 grams) instant yeast
3 cups (420 grams) all purpose flour
1/3 cup (67 grams) granulated sugar
2 tablespoons (30 grams) salted butter

For Layering

15 tablespoons of salted butter, at room temperature

Egg Wash

1 egg yolk
2 tablespoons heavy cream

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Instructions

Take the milk, egg and butter out of the fridge. Slice the butter into pieces, 1 tablespoon each. Let all of this get to room temperature, about 1 hour out of the fridge.
In the bowl of your stand mixer, combine the milk, egg, yeast, flour, sugar and 2 tablespoons of butter. With the dough hook attachment on, mix and knead for 7 minutes on medium-low speed. After 7 minutes, the dough will look smooth and not sticky.
Grease a medium bowl. Place the dough ball in the bowl and roll it around to cover the surface with the oil from the greased bowl. Cover and let that rest for 30 minutes.
Divide the dough into 12 equal portions. My dough weighed 784 grams so I made each portion to be about 65 grams each. Shaped each dough into a ball, place them on a parchment lines baking sheet and cover with a towel as you work on each individual dough piece.
Prepare a clean work surface to roll out your dough. Roll each dough ball into a 7 inch round disc while keeping the thickness of the disc even throughout. Spread 1 tablespoon of butter evenly over the dough.
Repeat for the remaining dough balls. Roll them into 7 inch discs and spread 1 tablespoon of butter on top of each disc. Stack them on top of each other as you go. For the last dough ball, roll it out but do not butter. This will be the top most layer of the stack. Wrap the stack of butter dough in saran wrap and chill in the freezer for 30 minutes.
After chilling, remove the saran wrap and roll out the stacked dough layers into a ~14 inch round disc. Start the rolling pin from the center of the disc and work your way outwards. Cut the rolled out disc evenly in quarters, slicing directly down the middle vertically and horizontally. You will have 4 equal triangles. Slice each triangle into 3 equal parts. This will create 12 equal triangle pieces. Each triangle piece will form 1 croissant.
Starting from the base of the triangle (the rounded edge part), roll each triangle into a croissant shape. Place them on to a parchment lined baking sheet at least 2 inches apart. Use two baking sheets if you need to. Cover with saran wrap and let that rise for 3 hours.
15 minutes before the end of the 3 hour rise, preheat your oven. For a more tender croissant, set the heat to 375°F. For a deeper golden brown, crispy, flaky croissant, set the heat to 375°F on convection bake.
Whisk together an egg yolk and heavy cream for the wash. Brush them over the croissants.
For the tender croissants baked at 375°F, bake for 20 to 23 minutes. For the deeply golden, crispy croissants bake at 375°F on convection bake for 15 minutes. Immediately remove the croissants from the baking sheet and cool on a wire rack for at least 10 minutes before serving.

Nutrition

Serving Size: 1 croissant
Calories: 327
Sugar: 7 g
Sodium: 146 mg
Fat: 19 g
Saturated Fat: 12 g
Unsaturated Fat: 6 g
Trans Fat: 1 g
Carbohydrates: 34 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 79 mg

Find it online: https://moderateposh.com/no-fold-easy-cheaters-croissant/